Roasted Red Peppers in Olive Oil

Roasted red peppers are a great and easy side dish for any meal and have so many more uses from bruschetta to risotto It’s a multi-step process as you have to first blister the peppers to get the skin off, remove the seeds then roast again but it is well worth it. ┬áSpecialty stores have done the first step for you by selling already peeled peppers. ┬áDo not, however, buy the jarred peppers. ┬áNo.

Ih you are using this recipe for another dish, just skip the basil.

Ingredients 

  • 8 red bell pepper
  • Olive oil
  • Basil, sliced very thinly
  • Kosher salt and freshly ground pepper to taste

Making It

  • ROAST OR GRILL: Turn the oven to 500 degrees and put in the peppers on a baking sheet, cook until the skins are wrinkled and charred or do so on an outdoor grille, set high. ┬áEither way be sure to turn the peppers throughout the process, around 30 minutes for roasting, 20 minutes on the grille
  • When the peppers are properly charred put them in a bowl and cover tightly with plastic wrap
  • After 30 minutes. emove each stem and cut the pepper in half, ┬áScrape the seeds and septum off, flip over and rub the skin off with your fingers
  • Place the inside part of the pepper down on a parchment lined baking sheet
  • Liberally sprinkle salt on top with Maldon sea salt and pepper, drizzle with olive oil
  • Turn oven to 400 degrees and roast the seasoned peppers for 15 minutes, drizzle A LOT of olive oil, liberally sprinkle sliced basil and season to taste with Maldon salt
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After you char the peppers put them in a bowl and wrap with plastic wrap and let rest for 20-30 minutes. The cut the peppers in half, discard the seeds and stems, and push off the charred skins.
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There is a traditional Basque steakhouse in Madrid, Julian de Tolosa, that has the most amazing roasted red pepper dish.  Their steaks and fish are also amazing.

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